Fold in the Flour ...

I'm turning savoury today, as I wanted to put into practice again the things I learnt at Eckington Manor back in March (see my post about it here ). I made this last week when the weather was still vaguely summery, so a tart chock full of poached salmon, with a sour cream, dill and paprika filling seemed like a good idea. It was perfect for lunch on the day that I made it, as the sun was shining, the air warm and all seemed well with the world. The pastry was crisp and buttery, and the filling delicate, as there was no cheese giving it heaviness. It took me a little longer to put together than I'd originally anticipated, as I wanted to poach the salmon first and allow it to cool, before making the rest of the tart. All together, with chilling time for the pastry as well, it probably took around two hours to get to the stage where the finished tart was sitting on the table. It was well worth it though! Poached Salmon Two salmon fillets, 240g in total 5 black pepp